| | Spicy Pork Chops 4 boneless pork loin chops, cut 1/2 inch thick
One 6 ounce can of vegetable juice
2 tablespoons of sliced green onion
2 tablespoons of canned diced green chili peppers
1 teaspoon of Worcestershire sauce
1 clove garlic, minced
1/2 teaspoon of dried basil, crushed
A few dashes of bottled hot pepper sauce
2 cups of hot cooked Indian Harvest:: Tri-Colored Orzo or rice | |
Trim the fat from the chops. Place the chops in a plastic bag and set the bag into a shallow bowl. For the marinade, in a small bowl combine the vegetable juice, green onion, chili peppers, Worcestershire sauce, garlic, basil, and hot pepper sauce. Pour over the chops and seal the bag. Marinate in the refrigerator for 2 to 24 hours, turning the bag occasionally. Drain the chops, reserving marinade, Place the chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 5 to 7 minutes or until the chops are slightly pink in center and the juices run clear, turning once. In a small saucepan bring the marinade to boiling. Boil gently, uncovered for 1 minute. Serve the hot marinade with the pork chops and hot orzo or rice. Makes 4 servings
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